| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(large ) chicken broth |
| 1/2 |
c |
Black mushrooms; sliced thin |
| 1/2 |
c |
Bamboo shoots; julienned |
| 1/2 |
c |
Water chestnuts; julienned |
| 1/2 |
c |
Tiger lily buds; cut in half (cut off the woody stem end) |
| 1/2 |
c |
Inoki mushrooms |
| 8 |
oz |
Firm tofu; sliced in strips |
| 2 |
|
Eggs (one yolk removed); well beaten |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch mixed with 2 tbsp water |
|
|
Red wine vinegar (to taste) |
|
|
Black or white pepper (to taste) |
INSTRUCTIONS
Bring broth to a boil. Add black mushrooms, tiger lily buds and soy sauce.
Let return to a boil. Reduce to simmer for 10 minutes. Add bamboo shoots,
water chestnuts, inoki mushrooms, and tofu. Let return to a boil. While
stirring soup, slowly pour in beaten eggs. Then add cornstarch mixture to
thicken soup. Serve with vinegar and pepper.
Notes: You can also add thin strips of pork to the soup, but I prefer it
without the pork. Most of the ingredients are available in western grocery
stores, but you can definitely find them in an asian grocery store.
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
<kirkland@gj.net> on Nov 09, 1997
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